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Panisse (Chickpea Fries) – Fraiche Residing

Panisse, or chickpea flour fries, come from the streets of Southern France and are my newest obsession.  And I’m not alone: I’ve seen them on each menu currently, and this unbelievable recipe was given to us by the proficient Chef Rob Ratcliffe on the gorgeous Restaurant at Poplar Grove Vineyard right here in Penticton.

P.S. Scroll to the underside to enter to win a $500 GC to The Restaurant! Critically, you’re going to wish to enter…

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What’s Panisse?

Panisse are chickpea fries which can be crispy on the skin with a mushy inside, produced from a easy mix of components together with chickpea flour. In case you’ve ever made polenta the methodology right here will appear very acquainted!  A cooked combination, nearly like a porridge, is poured right into a pan lined with plastic wrap (you’ll be able to alternately grease it generously) and chilled, lower into rectangles and fried till crispy and golden.  Dipping sauces and further herbs and spices (added to the batter if you want) are inspired.

4 images of the process of making Panisse Chickpea Fries and cutting into shapes

The place to purchase chickpea flour?

Chickpea flour is commonly discovered within the Indian meals part within the grocery retailer, and is bought in luggage. It may clump over time, so I like to recommend sifting it for greatest outcomes earlier than cooking with it.  Naturally gluten free, this flour can also be greater in protein and fibre versus its all-purpose flour counterpart.

Frying up Panisse Chickpea Fries in a skillet

What to serve with Panisse

Whereas we contemplate this an appetizer, Panisse would make a stunning lunch or mild dinner paired with a crisp inexperienced salad.  We additionally LOVED these topped with Pickled Pink Onions. A sprinkle of flaky salt on these beauties is really useful together with a dip. I like dips (right here for the sauce my mates), and any of the next dips could be gorgeous with this!

  • Garlic aioli
  • Spicy Mayo
  • Fancy ketchups
Plating Panisse Chickpea Fries and topping with pickled red onions

Panisse wine pairing

We had the pleasure (really, a pleasure) of attempting quite a lot of completely different wines alongside the proficient sommelier Michael Ziff (Meals & Beverage Supervisor) at Poplar Grove Vineyard. Our favorite by a landslide (and his advice) was their 2020 Chardonnay. This medium-bodied white wine boasts vibrant acidity with a mushy end. Aromas of buttery apples and pears with flavours of contemporary cream and vanilla make this wine a favorite for any lover of a balanced Chardonnay. Think about me bought (coming from a non-chardonnay lover).

wine grapes on the vine in a vineyard

Poplar Grove Vineyard

I extremely suggest signing as much as the coveted Poplar Grove wine membership waitlist. I like each single certainly one of their wines and know that you’ll too!

The vineyard is perched atop a shocking slope of vineyards overlooking Okanagan Lake, and boasts a beautiful coated patio with a world-class restaurant menu.  I met the household a couple of years in the past and immediately fell in love with this family-owned and operated vineyard: they’re such hard-working, passionate, proficient and type folks.  Whether or not you might be passing by to easily style wine and replenish or there to take pleasure in a picnic outdoors or linger over lunch or dinner, it’s an Okanagan vacation spot you actually don’t wish to miss. They strongly suggest making a reservation for The Restaurant & Tasting Room!

Final yr chef Rob additionally shared a recipe for King Prawn Pasta in Rosé Sauce on the weblog! Recipe right here.

bottle of poplar grove white wine

Poplar Grove Giveaway

Enter to win a $500 Present Card to The Restaurant At Poplar Grove! Contest closes July fifteenth at 11:59pm. Open to Canadian residents solely (excluding Quebec) over 19.

Panisse (Chickpea Fries)

Poplar Grove Panisse Chickpea Fries Recipe


Panisse, or chickpea flour fries, are generally served within the south of France and are past addictive! This recipe comes from The Restaurant at Poplar Grover Vineyard in Penticton, BC.

Writer Chef Rob Ratcliffe



  • 1 tablepoon olive oil
  • 2 shallots finely diced
  • 1 garlic clove minced
  • 1/2 teaspoon floor black pepper
  • 1/2 tablespoon floor fennel seed
  • 1 tablespoon floor cumin
  • 1/2 tablespoon floor fenugreek
  • 1 1/4 cups rooster inventory
  • 1 1/4 cups 2% milk
  • 1 cup chickpea flour sifted
  • 1 teaspoon salt
  • olive or avocado oil for frying

Garlic Lemon Sauce

  • 1/2 cup mayonnaise or full-fat plain Greek yogurt
  • 2 tablespoons lemon juice
  • 3-4 garlic cloves, minced
  • salt to style

Spicy Mayo

  • 1/2 cup mayonnaise
  • 2 teaspoons sriracha
  • juice of 1/2 lime


  • Pickled Pink Onions for serving
  • cilantro for garnish


  1. In a medium pan, warmth the olive oil over medium warmth and cook dinner the shallots and garlic till aromatic and clear, 1-2 minutes (cautious to not brown).

  2. Add the bottom spices and toast, stirring, for 1 minute.

  3. Add the rooster inventory and milk to the pan, stir collectively, and convey to a boil.

  4. Whisk the salt into the chickpea flour and slowly sift within the chickpea flour whereas whisking and blend to cut back the lumps (don’t worry if there are nonetheless small lumps).

  5. As soon as thickened and shiny, switch to a 9 x 9″ dish lined with plastic wrap or generously greased and easy with the again of a rubber spatula.

  6. Place one other layer of plastic wrap on prime of the panisse and evenly press down. Chill for about 5 hours or in a single day.

  7. Switch the panisse to a chopping board and lower into roughly 16 sticks.

  8. In a non-stick pan, shallow fry the panisse on medium warmth in olive oil for round two minutes on all sides, till golden brown. Serve with the Lemon Garlic Sauce and/or Spicy Mayo if desired (or another dip) and garnish with pickled pink onions and cilantro.

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